Carrot Top White Bean Dip
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
10
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Calories
131 kcal
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Course
Condiments
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Cuisine
American
Carrot Top White Bean Dip
Description
The Carrot Top White Bean Dip features tender, rinsed cannellini or butter beans blended with the distinct flavor of carrot tops that have been prepared carefully to remove tough stems. Garlic and fresh herbs like parsley and basil balance the earthiness, while lemon juice and zest add brightness. The use of olive oil creates a creamy consistency as the ingredients are processed until smooth. Occasionally scraping down the sides of the food processor ensures an even blend. The dip thickens without excess liquid, but water can be added slightly if needed to adjust texture.
This dip complements raw vegetables, toasted bread, or crackers, functioning well as an appetizer or snack. Its herbaceous and refreshing profile offers a meaningful use of carrot greens that might otherwise be discarded.
Prepare carrot tops by removing any discolored leaves and discarding stems to avoid bitterness and toughness. Rinse thoroughly and dry well for the best texture. Draining and rinsing canned beans prevents a mealy texture and maintains a clean flavor. The dip stores well in the refrigerator when kept covered, lasting up to five days.
Ingredients
- ¼ cup Carrot tops 10g, aka carrot greens
- 30 oz cannellini beans or butter beans, 2 cans, 15oz/400g each
- 2 cloves garlic minced
- 1 lemon zest and juice
- ½ cup parsley chopped, 20g
- ¼ cup basil chopped, 10g leaves
- ½ teaspoon salt sea salt
- ½ teaspoon black pepper freshly ground
- ⅓ cup extra virgin olive oil
Instructions
- Prepare the carrot greens by picking out any browned leaves, then cutting the feathery leaves from the long green stems (and discard the stems). Soak them in a bowl of water for a few minutes, then rinse. Repeat. Shake the excess water from the carrot tops, then dry in a salad spinner or gently in a clean tea towel.
- Add all ingredients, except the olive oil, to a food processor and whiz until a thick paste. You’ll need to stop and scrape the sides down a few times.
- Keep the food processor running and slowly pour the oil in through the tube and whiz until thick and smooth. Taste and season.
- If necessary, blend in a tablespoon or two of water to loosen slightly. Taste and adjust flavors if necessary.
- Keep covered in the fridge for up to 5 days.
Notes
- Remove carrot stems before use to avoid a bitter taste and tough texture.
- Rinse and dry carrot tops thoroughly to maintain freshness in the dip.
- Drain and rinse canned beans completely to ensure a smooth texture.
- Scrape down the sides of the food processor during blending to evenly process all ingredients.
- If the dip is too thick, stir in a tablespoon of water or oil incrementally to reach desired consistency.
- Store the dip covered in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 301mg | 13% |
| Potassium | 34mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 11mg | 12% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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